Monday, October 28, 2013

Pressure Canning Carrots

I love home grown carrots. You can grow so many unique heirloom varieties with pretty colors and unique flavors. Some of my favorite carrots are spicy, red dragon carrots and sweet, fat, orange Parisienne carrots. Carrots can be stored with their green tops trimmed in a bucket of sand through the winter. However, I like to pressure can carrots some years when I end up with a huge batch of carrots. Pressure canned carrots can be stored for 3 years in a cool dark place. One of the nice things about pressure canning is that you can grow crops on a rotation since the canned food will last for more than 1 year. I really like that there is not rush to eat the pressure canned food like there is to make sure jams and jellies are all eaten every year.

I rarely add salt to my pressure canned items because I prefer to add salt to final dishes and not basic ingredients since I am very salt sensitive and do not like salty foods. If you choose to add salt to these carrots, then use iodine free salt. Fine sea salt without iodine or canning salt will work for canning.

The canned carrots come out soft and sweet. After opening they can be pureed as a base for carrot soup or baby food. My older kids enjoy them reheated in a small sauce pan over medium heat until warm all the way through. They will eat them as a side to dish to any meal. I like them because they can be served on a busy night after diving practice as part of a quick meal.

This recipe is NOT safe for boiling water canning. According to the National Center for Home Preservation, an average of 17 1/2 pounds of carrots is needed for 7 quarts of carrots or 11 pounds of carrots is needed for 9 pints of carrots. A bushel of carrots weighs 50 pounds and yields 17 to 25 quarts of carrots.

Ingredients (makes about 1 quart) from Blue Book Guide to Preserving p 67 and National Center for Home Preservation

2-3 pounds of carrots per quart, sliced 1/4" thick
1 tsp iodine free salt (optional)


1. Place carrots in a pot. Cover with water. Bring the carrots to a boil.
2. Reduce the heat to a simmer, and simmer the carrots for 5 minutes.
3. Put the carrots in hot, sterile jars leaving 1 inch headspace.
4. Add 1/2 tsp of salt to pint jars or 1 tsp of salt to quart jars, if desired.
5. Ladle the hot water over the carrots leaving 1 inch headspace. Remove any bubbles from the jars using a bubble remover.
6. Place the hot lids on the jars and adjust the bands around the jars.
7. Process in a dial gauge pressure canner for 25 minutes at 11 lbs of pressure for pints or 30 minutes at 11 pounds of pressure for quarts. Alternatively, process in a weighted gauge canner at 10 lbs of pressure for 25 minutes for pints or 10 lbs of pressure for 30 minutes for quarts.

Posted on Homestead Barn Hop

1 comment:

  1. I have always been told and read several places that you are not supposed to stack jars that have been canned...



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